Cottage Pie

If you saw yesterday's post, you knew I had a healthy, Whole30 approved recipe coming today. If you missed my post, check it out here.

Whole30 doesn't allow sweets which means I'm cranky and irritable.  Just kidding! Fortunately, I (knock on wood) haven't had any massive cravings! What it does mean is that I can't have any dessert, including delicious pie. Since I can't have pie for dessert on the Whole30, I'm eating pie for dinner!

I really, really enjoy the taste and concept of Cottage Pie. Combining two of my favorite things, potatoes and beef, is a magnificent idea. Although potatoes have the "OK" on Whole30, I try and switch up the root vegetables and starches I consume to get benefits they all offer. Using a different veggie also helps to change up the flavor profile. This recipe is my take on a Paleo friendly Cottage Pie.


Cottage Pie

Total Time: 1 ¼ hours
Servings: 6-8

Pie Ingredients:
2 lbs ground beef, grass-fed
1 white onion, diced small (~1½ cups)
2 carrots, diced small (~1 cup)
3-4 celery stalks, diced small (~½-¾ cup)
1½ tbs tomato paste
¾ beef broth
2 tsp coconut aminos
3 cloves garlic, minced (~1½ tsp)
¾ tsp each, thyme & basil + ½ tsp each, rosemary & paprika
salt & pepper to taste
2 egg whites, whisked

Topping Ingredients:
2 sm or 1 lg acorn squash
1 tbs butter, ghee or coconut oil
salt to taste
Steps:
  1. Preheat oven to 350.
  2. Slice squash, scoop seeds out and cook sliced side down for 25-30 mins until flesh is soft, then remove and cool.
  3. Using a large pan or cast iron, cook the beef until brown. Remove with a slotted spoon once done.
  4. Using the same pan, melt 1-2 tbs coconut oil on med-low. Add in onions and garlic. Stir frequently until the onions start to soften.
  5. Add all other veggies into the pan and saute for an additional 5 mins on medium, stirring occassionally.
  6. Add in all other pie ingredients, except for the egg whites.
  7. Allow to simmer for 10-15 minutes, stirring occassionally, until almost all the liquid is gone. Then, remove from the heat and let cool for 10 minutes.
  8. While cooling, scoop out the squash and mash in a small bowl with the ghee and salt (to taste).
  9. When the meat has cooled, stir in the egg whites.
  10. Transfer the pie mixture to an 8x11 casserole dish. Then spread the squash mixture across the top.
  11. Bake in the oven for 25 minutes. Remove and let cool for 10 minutes before digging in.

Notes: Other squash, such as butternut, will work in this recipe as well.